Flank Steak, London Broil, Round Steak, or any cut of beef
1/4 cup soy sauce
2 Tbs Worcestershire sauce
3 Tbs honey
2 Tbs vinegar (could probably substitute lemon juice)
2 tsp garlic powder
1 1/2 Tbs ginger
1/2 cup oil
Marinate the steak at least 4 hours or overnight. (Or freeze the marinade and steak in a freezer bag or container.) Prepare a hot fire and barbecue about 7-9 minutes on each side. Take off before it's quite done as the meat will continue to cook a minute or so afterward.
Let the meat rest a few minutes on the cutting board. Slice it against the grain--so that the lines you see in the meat run at right angles against the knife. Slice it at an angle, about 30 degrees if possible, so you get big thin slices that are easy to eat.
Once upon a time, I could not cook hot dogs without setting off a smoke alarm. My oven was used to store shoes and grocery shopping was never on my to do list. I've learned a lot trying to keep 3 boys well fed. And I invite you to take a peek into the meals I serve at the dinner table. If you don't own a crock pot you should either find another Blog or put "Buy a Crock pot" on the top your own to do list.
Tuesday, February 7, 2012
Monday, February 6, 2012
Italian Side Salad
Ingredients
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
4 plum tomatoes
1 bag romaine salad blend (8–10 oz)
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing
Prep
Dice artichokes and peppers into small, bite-size pieces.
Quarter tomatoes lengthwise, if desired.
Steps
Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
Add croutons and salad dressing; toss and serve.
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
4 plum tomatoes
1 bag romaine salad blend (8–10 oz)
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing
Prep
Dice artichokes and peppers into small, bite-size pieces.
Quarter tomatoes lengthwise, if desired.
Steps
Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
Add croutons and salad dressing; toss and serve.
Stuffed Shells
Ingredients
1 (16 ounce) package jumbo pasta shells
1/2 pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
1/2 lemon, juiced
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/2 teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
Preheat oven to 350 degrees F (175 degrees C).
Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish coated with a thin layer of sauce. Top with spaghetti sauce and mozzarella cheese.
Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
1 (16 ounce) package jumbo pasta shells
1/2 pound Italian sausage
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 cup ricotta cheese
1 egg
3 cloves garlic, crushed
1/2 lemon, juiced
1/4 cup grated Parmesan cheese
salt and pepper to taste
1/2 teaspoon dried oregano
2 cups spaghetti sauce
2 cups shredded mozzarella cheese
Directions
Bring a large pot of lightly salted water to a boil. Add shells and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and crumble. In a large bowl, combine cooked sausage, spinach, ricotta cheese, egg, garlic, lemon juice and Parmesan cheese. Season with salt, pepper and oregano.
Preheat oven to 350 degrees F (175 degrees C).
Stuff pasta shells with the sausage and cheese mixture and place in a 9x13 inch baking dish coated with a thin layer of sauce. Top with spaghetti sauce and mozzarella cheese.
Bake in preheated oven for 20 minutes or until the pasta is heated through and the cheese is melted.
Wednesday, February 1, 2012
Open-Faced Pizza Burgers
1-1/2 pounds ground beef
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can green olives (chopped)
1 tablespoon sugar
1/2 teaspoon dried oregano
6 hamburger buns, split and toasted (or 1 loaf french bread)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.
Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
1/4 cup chopped onion
1 can (15 ounces) pizza sauce
1 can (4 ounces) mushroom stems and pieces, drained
1 can green olives (chopped)
1 tablespoon sugar
1/2 teaspoon dried oregano
6 hamburger buns, split and toasted (or 1 loaf french bread)
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in the pizza sauce, mushrooms, olives, sugar and oregano; mix well. Spoon onto buns; sprinkle with mozzarella cheese.
Place on ungreased baking sheets. Broil 4 in. from the heat for 2 minutes or until cheese is melted.
Subscribe to:
Posts (Atom)